Meanwhile, heat oil in a wok or large frying pan and add the beef. Stir-fry for 1 minute until lightly colored, then add carrot and stir-fry for 2-3 minutes more. Stir in scallions and reserved liquid. (*Or use Pappardelle’s Thai Peanut Sauce (7 oz.) for “*” items.) Then cook, stirring constantly, until boiling and thickened.